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I love any recipe that involves ingredients I already have on hand. Although I'll admit I had to go out and get a bag of spinach... it was the chicken thighs in the freezer I was happy to finally be using! All 3 of my family members gave this one a high rating although the substitution of linguine for the angel hair pasta made for rather difficult fork coordination. The kids resorted to using their fingers which I allowed after watching an array of noodles fall from their utensils.

*courtesy of Family Circle magazine*

Lemony Garlic Chicken Thighs

6 boneless skinless chicken thighs

5 garlic cloves, smashed (using a large carving knife, place the blade, flat side against each clove and hit hard with your hand. Peel and set aside smashed garlic)

1 Tablespoon lemon zest

1/3 cup lemon juice

1/3 cup chicken broth

1 Tablespoon cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup packed baby spinach leaves, chopped

8 ounces angel hair pasta

Trim chicken thighs of any excess fat. Place them in the slow cooker bowl and scatter garlic cloves over top.

In a small bowl, stir together lemon zest, juice and chicken broth. Pour half of mixture (about 1/3 cup) into slow cooker. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

Remove chicken thighs to a platter and keep warm. Discard garlic cloves. In a small bowl, stir together remaining lemon juice mixture, cornstarch, salt and pepper. Whisk into slow cooker bowl with chopped spinach and cook another 30 minutes on HIGH or LOW.

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Welcome

I've spent the last several years as a wife and then also a mother, discovering my passion for all things kitchen related (cooking, baking, barbecuing, you name it.) So when I was asked by several of my friends (and family) to share my discoveries I created this blog. Nothing fancy. Just me. Sharing recipes and suggestions that I think you might like. And I want to hear from you too. Please comment as much as possible. It lets me know at least someone is reading!